@sohlae and I are back together again! NYC! Mark your calendars—Salsa Daddy coming in SPICY! 
Join me and Sohla El-Waylly @sohlae for night of salsa, snacks, and spicy conversation at @platformbyjbf on May 1. We’re celebrating the launch of Salsa Daddy—a love letter to the most iconic dish in Mexican cooking—with bites and bevs from the book, storytelling, and deep salsa convo. Tickets are limited—grab yours now!
General Admission: $45
General Admission Copy of Salsa Daddy: $72 Perfect pregame for Cinco de Mayo.
Because salsa isn’t just a condiment—it’s life. Comment SALSA and I’ll dm you the link! #SalsaDaddy #RickMartinez #SohlaElWaylly #JamesBeardAward #CookbookLaunch #NYCFoodieEvents #CincoDeMayo #Pier57NYC #MexicanFood #SalsaIsLife #NYTFood #KitchenArtsAndLetters #NYCEvents2025 #MexicanCooking #BookTour #BooksAndBites
@sohlae and I are back together again! NYC! Mark your calendars—Salsa Daddy coming in SPICY! 
Join me and Sohla El-Waylly @sohlae for night of salsa, snacks, and spicy conversation at @platformbyjbf on May 1. We’re celebrating the launch of Salsa Daddy—a love letter to the most iconic dish in Mexican cooking—with bites and bevs from the book, storytelling, and deep salsa convo. Tickets are limited—grab yours now!
General Admission: $45
General Admission Copy of Salsa Daddy: $72 Perfect pregame for Cinco de Mayo.
Because salsa isn’t just a condiment—it’s life. Comment SALSA and I’ll dm you the link! #SalsaDaddy #RickMartinez #SohlaElWaylly #JamesBeardAward #CookbookLaunch #NYCFoodieEvents #CincoDeMayo #Pier57NYC #MexicanFood #SalsaIsLife #NYTFood #KitchenArtsAndLetters #NYCEvents2025 #MexicanCooking #BookTour #BooksAndBites
@sohlae and I are back together again! NYC! Mark your calendars—Salsa Daddy coming in SPICY! 
Join me and Sohla El-Waylly @sohlae for night of salsa, snacks, and spicy conversation at @platformbyjbf on May 1. We’re celebrating the launch of Salsa Daddy—a love letter to the most iconic dish in Mexican cooking—with bites and bevs from the book, storytelling, and deep salsa convo. Tickets are limited—grab yours now!
General Admission: $45
General Admission Copy of Salsa Daddy: $72 Perfect pregame for Cinco de Mayo.
Because salsa isn’t just a condiment—it’s life. Comment SALSA and I’ll dm you the link! #SalsaDaddy #RickMartinez #SohlaElWaylly #JamesBeardAward #CookbookLaunch #NYCFoodieEvents #CincoDeMayo #Pier57NYC #MexicanFood #SalsaIsLife #NYTFood #KitchenArtsAndLetters #NYCEvents2025 #MexicanCooking #BookTour #BooksAndBites
@sohlae and I are back together again! NYC! Mark your calendars—Salsa Daddy coming in SPICY! 
Join me and Sohla El-Waylly @sohlae for night of salsa, snacks, and spicy conversation at @platformbyjbf on May 1. We’re celebrating the launch of Salsa Daddy—a love letter to the most iconic dish in Mexican cooking—with bites and bevs from the book, storytelling, and deep salsa convo. Tickets are limited—grab yours now!
General Admission: $45
General Admission Copy of Salsa Daddy: $72 Perfect pregame for Cinco de Mayo.
Because salsa isn’t just a condiment—it’s life. Comment SALSA and I’ll dm you the link! #SalsaDaddy #RickMartinez #SohlaElWaylly #JamesBeardAward #CookbookLaunch #NYCFoodieEvents #CincoDeMayo #Pier57NYC #MexicanFood #SalsaIsLife #NYTFood #KitchenArtsAndLetters #NYCEvents2025 #MexicanCooking #BookTour #BooksAndBites
@sohlae and I are back together again! NYC! Mark your calendars—Salsa Daddy coming in SPICY! 
Join me and Sohla El-Waylly @sohlae for night of salsa, snacks, and spicy conversation at @platformbyjbf on May 1. We’re celebrating the launch of Salsa Daddy—a love letter to the most iconic dish in Mexican cooking—with bites and bevs from the book, storytelling, and deep salsa convo. Tickets are limited—grab yours now!
General Admission: $45
General Admission Copy of Salsa Daddy: $72 Perfect pregame for Cinco de Mayo.
Because salsa isn’t just a condiment—it’s life. Comment SALSA and I’ll dm you the link! #SalsaDaddy #RickMartinez #SohlaElWaylly #JamesBeardAward #CookbookLaunch #NYCFoodieEvents #CincoDeMayo #Pier57NYC #MexicanFood #SalsaIsLife #NYTFood #KitchenArtsAndLetters #NYCEvents2025 #MexicanCooking #BookTour #BooksAndBites
@sohlae and I are back together again! NYC! Mark your calendars—Salsa Daddy coming in SPICY! 
Join me and Sohla El-Waylly @sohlae for night of salsa, snacks, and spicy conversation at @platformbyjbf on May 1. We’re celebrating the launch of Salsa Daddy—a love letter to the most iconic dish in Mexican cooking—with bites and bevs from the book, storytelling, and deep salsa convo. Tickets are limited—grab yours now!
General Admission: $45
General Admission Copy of Salsa Daddy: $72 Perfect pregame for Cinco de Mayo.
Because salsa isn’t just a condiment—it’s life. Comment SALSA and I’ll dm you the link! #SalsaDaddy #RickMartinez #SohlaElWaylly #JamesBeardAward #CookbookLaunch #NYCFoodieEvents #CincoDeMayo #Pier57NYC #MexicanFood #SalsaIsLife #NYTFood #KitchenArtsAndLetters #NYCEvents2025 #MexicanCooking #BookTour #BooksAndBites
Happy holidays!
Happy holidays!
Nori Tempura Onion Rings For the batter: 4 0.14 ounce packages roasted seaweed ¾ cup all-purpose flour ¼ cup tapioca starch, cornstarch, or glutinous rice flour 2 tablespoons sesame seeds 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup sparkling sake or beer 1 tablespoon soy sauce 1 tablespoons roasted seame oil For the onion rings: 1 large yellow onion ⅓ cup all purpose flour Neutral oil, such as peanut or safflower Kosher salt In a spice grinder, blitz the nori sheets into a powder. Whisk together the flour, starch, sesame seeds, baking powder, salt, and ground nori. In a small container, combine sake, soy, and sesame oil. Whisk into the dry mixture just before frying. Peel the onion, slice into ½-inch thick rings, and separate the layers into a large bowl. Toss with flour. Add enough oil to come 2-inches up the sides of a heavy pot or Dutch oven. Heat to 375F. Dip each floured onion ring into the batter, flip to evenly coat, then carefully lower into the hot oil. Fry 3 to 5 rings at a time, flipping once, until crispy and browned. Sprinkle with salt while hot! Serve with okonomi sauce.
THANK YOU!!!!! @drewbarrymore and the entire team @thedrewbarrymoreshow for letting me a part of this surreal day! Dream come true to cook and eat with so many people I’ve admired for years ✨
THANK YOU!!!!! @drewbarrymore and the entire team @thedrewbarrymoreshow for letting me a part of this surreal day! Dream come true to cook and eat with so many people I’ve admired for years ✨
THANK YOU!!!!! @drewbarrymore and the entire team @thedrewbarrymoreshow for letting me a part of this surreal day! Dream come true to cook and eat with so many people I’ve admired for years ✨
THANK YOU!!!!! @drewbarrymore and the entire team @thedrewbarrymoreshow for letting me a part of this surreal day! Dream come true to cook and eat with so many people I’ve admired for years ✨
THANK YOU!!!!! @drewbarrymore and the entire team @thedrewbarrymoreshow for letting me a part of this surreal day! Dream come true to cook and eat with so many people I’ve admired for years ✨
THANK YOU!!!!! @drewbarrymore and the entire team @thedrewbarrymoreshow for letting me a part of this surreal day! Dream come true to cook and eat with so many people I’ve admired for years ✨
Are these even quesadillas???
Who did it?!
We’re walkin’ heahrrr!
Enjoy life more. We don’t have much time left.
HOT POT CHICKEN! Get the full recipe for free on my Substack—link in bio! hot pot: 4 bundles cellophane noodles (about 5 ounces) 2 tablespoons neutral oil 2 ½ pounds bone-in, skin-on chicken thighs (4 to 6) kosher salt ground white or black pepper 1 bunch scallions 4 garlic cloves 1-inch piece ginger enough vegetables to fill the skillet: mushroom, cabbage, broccoli, bok choy, winter squash, etc 1 cinnamon stick 2 pieces star anise 3 cups chicken broth chili drizzle: 2 tablespoons neutral oil 4 Thai chilies 1 tablespoon Sichuan peppercorns 1 teaspoon sugar 1 tablespoon black vinegar 1 tablespoon soy sauce
There’s a recipe in my book but you don’t need it! Good masa harina, warm water, maybe some salt, and a finger whisk is all you need!
We do not tolerate American cheese slander here! Stretchy, Creamy Nacho Cheese for When You’re Out of Sodium Citrate (and Asprin-free AlkaSelter, ifkyk) 1 tablespoon butter 2 teaspoons Yo Queiro Taco Blend 1 cup whole milk 1 1/2 teaspoons tapioca starch or cornstarch 4 ounces American cheese 4 ounces sharp yellow cheddar cheese salt & pickled jalapeno brine to taste 1. In a medium saucepan over medium heat, melt the butter until foamy. Add the taco spice and cook, stirring constantly, until aromatic, about 1 minute. 2. Add 3/4 cup of the milk and bring to a simmer. In a small bowl, stir the remaining 1/4 cup milk and starch. Pour into the pot and cook, stirring constantly, until thickened. (It will need to simmer for 1 full minute for the starch to hydrate. Tapioca starch gives the sauce stretch, but cornstarch is an okay substitute.) 3. Add the American cheese one handful at a time, whisking vigorously and waiting for it to melt before adding more. Add the cheddar cheese, whisking vigorously and waiting for it to melt before adding more. (Do not let the mixture boil once the cheese joins the pot!) 4. Season with salt and pickle brine to taste.
#ad Look, I love a rare filet and mid rare strip, but ribeyes wanna be medium! Render that extra fat! 💫 Meat PSA brought to you by me and my Samsung Galaxy S25 Ultra and Watch 7 💫 Get it now @UScellular
Very excited for our special sideline event during the Wine Food Fest at Trident Tech downtown! Sohla will be in conversation with Lindsay Collins of Effin B Radio. Tickets are $29 — see link in bio.
